This Dairy-Free & Keto Key Lime Pie with a simple spiced crust is a summertime dessert favorite! It's extra creamy and perfectly sweetened with the right amount of tart.
*Note- This recipe was slightly updated in March 2020.
If you love citrus desserts like these Keto Lemon Bars and Glazed Lemon Poppyseed Bundt Cake, you will LOVE this Dairy-Free & Keto Key Lime Pie!
It's easy to make, extra creamy, and has a graham cracker style crust with the perfect sweet/tart ratio!
Key limes are a bit smaller and pack more of a punch than regular limes and are the star ingredient. However, key limes can be harder to find so this recipe will work with any limes you can find!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel! Watch the full recipe here: Key Lime Pie YouTube Video
The keto sweetener
For the crust, I use an erythritol-based keto powdered sweetener. I use an erythritol-based sweetener because otherwise, the crust will turn out too soft.
For the filling, any keto powdered sweetener should work. I always use Powdered Monk Fruit Erythritol Blend since that's what I use for the crust.
If using a non-erythritol sweetener, you may need to cover the crust with a crust protector because the pie will take a bit longer to cook.
For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly affect the color and give it a slight caramel taste but will work.
*Note- As a special gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% OFF! Simply use the code “CRAVEABLE” at checkout.
How to make dairy-free key lime pie
To make a dairy-free key lime pie, simply sub the condensed milk with coconut cream!
For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream.
I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste.
The crust
Preheat oven to 350 degrees.
Then, whisk together some almond flour, cinnamon, powdered sweetener, and salt in a large bowl and some melted butter (can use non-dairy or ghee).
Stir the melted butter and an egg into the dry ingredients and press into a lightly greased pie pan.
The mixture will be crumbly, however, if it's too crumbly to stick together, add more butter as needed.
Bake around 8 -10 minutes, or just until starting to brown.
The filling
Add freshly squeezed lime juice, lime zest, powdered sweetener, and coconut cream to a blender or food processor - starting with the lowest amount of lime juice and sweetener.
Blend and taste. Limes can vary a lot, so taste the filling and add more lime juice and sweetener as needed.
Once you have the tartness and sweetener how you like, add the coconut flour, eggs, and egg yolk then mix well.
As soon as the crust comes out of the oven, pour in the filling. By adding the filling to the hot crust, it keeps the filling from seeping into it.
Bake at 350 degrees for 20 to 25 minutes, or until the center is set.
Allow to cool to room temperature, then place in the refrigerator to finish setting up. This will take approximately an hour.
Serve with Dairy-Free Coconut Whipped Cream and Enjoy!!
💭 Top tips
- Start with the lower amounts of sweetener and lime juice then taste the pie and add more as needed. Lime juice can vary a lot in taste, so tasting and adding more as you go will ensure the perfect sweet/tart ratio every time.
- While not required, I highly recommend blending in a food processor or blender. This will ensure a creamy pie that cooks evenly.
- To keep the filling from seeping into the crust: 1) Don’t poke holes in the crust when pre-baking and 2) Pour the filling into the crust and bake as soon as the crust comes out of the oven. If the crust puffs up while pre-baking, gently press it down before pouring in the filling.
- Please, please USE FRESH LIMES and not the reconstituted stuff, it's just not the same!
- For the sweetener, I use an erythritol-based keto powdered sweetener in the crust. I use an erythritol-based sweetener because otherwise, the crust will turn out too soft. For the filling, any keto powdered sweetener should work. I always use Powdered Monk Fruit Erythritol Blend since that's what I use for the crust. If using a non-erythritol sweetener, you may need to cover the crust with a crust protector because the pie will take a bit longer to cook. For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly affect the color and give it a slight caramel taste but will work.
- As a special gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% OFF! Simply use the code “CRAVEABLE” at checkout.
- For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste.
Looking for more citrus desserts?
You might also like this Keto Instant Pot Key Lime Cheesecake from Beauty And The Foodie!
If you’ve tried this Dairy-Free And Keto Key Lime Pie or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Dairy Free And Keto Key Lime Pie
Ingredients
Crust:
- 2 ½ Cups Blanched Almond Flour - finely ground
- 1 tsp. Ground Cinnamon
- ¼ tsp. Sea Salt
- ⅓ Cup Powdered Erythritol-Based Keto Sweetener - can add up to ½ cup if desired
- ¼ Cup Butter (can use non-dairy) - melted + more as needed
- 1 Large Egg
Key Lime Pie Filling:
- ⅓ - ½ Cup Fresh Lime Juice
- 1 tablespoon Lime Zest - about 2 limes
- ⅓ - ½ Cup Powdered Erythritol-Based Keto Sweetener
- ¼ Cup Coconut Cream - see notes below, or heavy whipping cream if you're not dairy-free
- 1 ½ tablespoon Coconut Flour
- 5 Large Eggs
- 1 Large Egg Yolk
- ½ tsp. Pure Vanilla
- Coconut Whipped Cream - for serving
Instructions
Key Lime Pie Filling:
- In the jar of a blender or food processor, combine the lime zest, coconut cream, and the lower amounts of fresh lime juice and powdered sweetener. Briefly blend. Then, taste and add more lime juice and sweetener as needed. Remember, the taste will slightly mellow after baking.
- Add the coconut flour, eggs, egg yolk, and pure vanilla. Blend until well combined. Set aside while you make the crust.
The Crust:
- Preheat oven to 350 degrees.
- Whisk together the almond flour, cinnamon, sea salt, and powdered sweetener in mixing bowl. Add the melted butter and egg. Mix until combined.
- Press the crust into a lightly greased 9-inch pie pan, going about 1 ½ inches up the sides. Bake around 8 -10 minutes, or until the crust is just starting to brown. If crust starts to puff up, gently press it down before pouring in the filling.
- Add filling to the crust as soon as it comes out of the oven. Bake for 20 to 25 minutes or until the center is set, but still soft.
- Cool for around 30 minutes, then transfer to the refrigerator to finish setting up. This takes approximately 1 hour.
- Serve with coconut whipped cream.
- Store covered in the fridge for 3 to 5 days.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Full Key Lime Pie Video
- Nutrition facts are calculated using ⅓ cup lime juice and ⅓ cup powdered swerve sweetener
- Start with the lower amounts of sweetener and lime juice then taste the pie and add more as needed. Lime juice can vary a lot in taste, so tasting and adding more as you go will ensure the perfect sweet/tart ratio every time.
- To keep the filling from seeping into the crust: 1) Don’t poke holes in the crust when pre-baking and 2) Pour the filling into the crust and bake as soon as the crust comes out of the oven.
- Please, please USE FRESH LIMES and not the reconstituted stuff, it's just not the same!
- For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly affect the color and give it a slight caramel taste but will work.
- As a special gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% OFF! Simply use the code “CRAVEABLE” at checkout.
- For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste.
- Baking times will need to be adjusted if using a different sized pie pan. Pans are measured across the top from inside rim to inside rim.
- *Note- After some reader feedback, this recipe was slightly updated in March of 2020.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Kay says
I love this recipe! I honestly had "diet food" expectations, but when I took the first bite, it was instantly one of my favorite desserts. My husband also loves it, which is saying a LOT because he normally doesn't like anything citrus based!
Cassidy Stauffer says
Oh, YAY Kay!!!
I'm so happy you and your husband liked it so much! Thank you so much for taking the time to let me know 😍
-Cassidy
Staci Lapi says
Hey Cassidy, it’s been a while sense I used this recipe. I thought it used agave for the sweetener instead of a powder. Did you change that’s? If so can you remind me of how much agave I would use?
Cassidy Stauffer says
Sadly, when I posted my Keto Key Lime Pie version I accidentally deleted the original version. Luckily, I had shared a few of my original recipes on Tasty Kitchen! Here is the link to my original recipe that uses honey or agave: https://tastykitchen.com/recipes/special-dietary-needs/dairy-free/dairy-free-key-lime-pie/
Enjoy your key lime pie!
-Cassidy
Millie Barnes says
Perfect recipe! I am a Chef who offers a Meal Delivery Service. I found this recipe and loved it! Came out perfect, was the perfect amount of lime flavor and not too sweet!
Beyond-Paleo.com
Amy says
Hi I just pulled this out of the oven at 25 minutes and it’s a soupy mess I did not set up at all is it going to somewhat set up after I chill it? Or should it have already done something by now
Erica Catausan says
I had the same problem! Ive made several key lime pies in the past but with evaporated milk, non coconut creme. I wonder if that is why its not setting up? Too much oil?
Cassidy Stauffer says
Amy & Erica,
I'm SO very sorry this recipe didn't work for you!!!
I've made this recipe many times and it's always turned out, but after your reviews I decided to test the recipe again. I tested it several times and it seems that not every time, but occassionally, it doesn't quite set up. And I definitley don't want a recipe that only has a 80% success rate - it needs to be 100!!!
To ensure that it NEVER happens I slightly adjusted the recipe. Again, I'm SO VERY sorry this didn't work for you. However, I hope you will try it again! Thank you very much for your feedback.
-Cassidy
Chrystal says
I can't believe this key lime pie is keto! Incredible!
Debbie says
Thanks for the awesome recipe ! Just made it, and the only think I changed was I added a little more sugar, because the filling was a little too tart, but that's just a matter of preference. Also was wondering if you used lime zest from the key limes. or did you use zest from regular limes ? I've never used key limes before, and was thinking that maybe their zest is more potent than regular limes are. I'll try cutting back on the lime zest next time. We're so excited to have this recipe, and it will be used often !
Cassidy says
YAY Debbie, I'm so happy liked it!!! Yes, I did use regular limes so if you used key limes that's probably why yours was so tart - sorry bout that! I'll make a note in the recipe saying I used regular limes 🙂
Kelly says
I made this for my family for Easter and it was fabulous! No one else there other than myself has problems with wheat and dairy, but everyone loved it. Well, they would have preferred a normal crust, but they all could not believe that the pie was dairy and sugar free. YUM! Highly recommended!
Cassidy says
YAY! I'm so happy you and your family liked it!!!! Thanks so much for coming back and letting me know 🙂
CassidyS says
withoutadornment- You can definitely taste the lime but I didn't think it was too strong or overwhelming. If you prefer just a hint of lime you can always reduce the lime juice by 1 or 2 tablespoons. Hope you like it 🙂
withoutadornment says
This looks really good! I love how you made it dairy free. How lime-y did it end up tasting?
r.mcnatt says
mmmmmmmmmm! Looks Yummy!